Name: Linguine with watercress and almond pesto
Total time: 900 s
Yield: 4
Ingredients: 1 bag watercress; 1 clove garlic; 40 gram flaked almonds; 5 tablespoon olive oil; 30 gram Parmigiano Reggiano; 400 gram linguine

Step 1

Put the watercress (1 bag) into a food processor with the garlic (1 clove) and almonds (40 g) . Blend, slowly pouring in the olive oil (75 mL) , to make a paste. Stir in the parmesan (30 g) and season to taste.

Step 2

Cook the linguine (400 g) in a pan of salted water until al dente. Drain, keeping back a little of the cooking water, then return the pasta to the pan.

Step 3

Toss the pesto through the pasta. Pour in about 2 tbsp of the reserved cooking water, stirring, until the pesto clings to the pasta.

Step 4

Serve immediately topped with the reserved watercress and a good scattering of parmesan.

Linguine with watercress and almond pesto

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